Easy Tricolored Layered Mochi

By DishesandBlooms

A sweet dessert or treat, of Japanese origin, and gluten free. Prepared often for celebrations, such as bridal showers, baby showers; as well as gift giving.

Ingredients

• 1 lb. Stone ground white rice flour or mochiko
• 2 1/4 cup sugar, white
• 1 tsp baking powder
• 1 tsp vanilla
• 1 1/2 cups water
• 2 cups coconut milk
• {1/4 Cup cornstarch and 1/4 cup powdered sugar, for coating finished product}

Preparation

Step 1

Preheat oven to 350℉

In a large bowl, mix well all the dry ingredients. In another bowl, mix the vanilla, water and coconut milk. Slowly pour th liquid into the dry ingredients, stirring until a smooth batter.

Grease sides and bottom of a 9x13 cake pan with coconut oil.

Measure out 2 cups of the batter into a clean bowl. Add 8 drops of red food coloring. Stir well. Pour into greased cake pan, cover tightly with foil. Bake at 350℉ for 15 minutes.

Remove pan from oven, carefully remove foil. Pour 2 cups of batter(no food coloring) over first layer. Recover pan with foil, bake at 350℉ for 20 minutes.

Remove pan from oven, remove foil carefull. Add 6 drops of red food coloring and 2 drops of blue food coloring to the batter. Pour remaining batter on the second layer. Recover tightly with foil. Bake at 350℉ for 30 minutes.
Remove pan from oven, remove foil. Allow mochibto cool for 10-12 hours.

Slice into desired shape and size (square,rectangle,or triangle). Roll slices in * cornstarch/powdered sugar mixture. Enjoy!